Hallie J. Sahertian
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MANAJEMEN STRES PADA PEMILIK USAHA KECIL MENENGAH (UKM) BIDANG KULINER DI KOTA KEDIRI Frans Christian Gunawan; Hallie J. Sahertian; Felik S. W.W. Broto
Jurnal AKUBIS Fakultas Ekonomi dan Bisnis Vol 3 No 2 (2017): vol 1 no 1 Desember 2016
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/akubis.v3i2.8

Abstract

Stress management is a common knowledge and should be appliedby each individual in order to reduce high stress levels due thedemands and pressures of works and personal life of eachindividual. Although not most of all, Stress Management can beimplemented by a business owner (SMEs) so that any activitywhich they do business to run well and thrive. In addition, StressManagement can be used to manage the activities of theorganization is currently running businesses, business owners canalso apply stress management on their personal lives in order tocreate a balance between business activities and their personallives. Causes of stress on business owners came from a variety ofsources which is derived from organizational factors andindividual factors that each individual has a different and its ownway of dealing with every obstacle that can possibly create stress.The purpose of this study was to determine the causes of stress onbusiness owners, especially in culinary’s bussines owners (Foodand Beverage) and how they perform is seen by the StressManagement Organizational and Individual aspects. The subjectsin this study is the Owner of Small and Medium Enterprises (SMEs)in Culinary derived from Kediri be a participant in this study. Theapproach used in this study is a qualitative case study approach.From the results of the study, researchers found that thephenomena that occur related to the causes of stress and stressmanagement is different for each individuals. The Stressors onOwner of Small and Medium Enterprises (SMEs) in Culinary areneed to known that the process of Stres Manajement can be donein order to maintain the continuity of their bussiness.
MANAJEMEN STRES PADA PEMILIK USAHA KECIL MENENGAH (UKM) BIDANG KULINER DI KOTA KEDIRI Frans Christian Gunawan; Hallie J. Sahertian; Felik S. W.W. Broto
Jurnal AKUBIS Fakultas Ekonomi dan Bisnis Vol 4 No 1 (2017): vol 2 no 1 Juli 2017
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/akubis.v4i1.17

Abstract

Stress management is a common knowledge and should beapplied by each individual in order to reduce high stress levelsdue the demands and pressures of works and personal life ofeach individual. Although not most of all, Stress Managementcan be implemented by a business owner (SMEs) so that anyactivity which they do business to run well and thrive. Causesof stress on business owners came from a variety of sourceswhich is derived from organizational factors and individualfactors that each individual has a different and its own way ofdealing with every obstacle that can possibly create stress.The purpose of this study was to determine the causes ofstress on business owners, especially in culinary’s bussinesowners (Food and Beverage) and how they perform is seen bythe Stress Management Organizational and Individualaspects. The subjects in this study is the Owner of Small andMedium Enterprises (SMEs) in Culinary derived from Kediribe a participant in this study. The approach used in this studyis a qualitative case study approach. From the results of thestudy, researchers found that the phenomena that occurrelated to the causes of stress and stress management isdifferent for each individuals. The Stressors on Owner ofSmall and Medium Enterprises (SMEs) in Culinary are need toknown that the process of Stres Manajement can be done inorder to maintain the continuity of their bussiness.